The cold chain begins with the producer and goes on during storage, when the products arrive in the warehouses of the point of sale, continuing until the product reaches the end client.

 

The ability to monitor the cold chain is a fundamental requirement for companies that produce fresh and frozen foods. Its interruption, at any stage, can irrevocably compromise the integrity of the product, making it unfit for consumption and therefore exposing the consumer to risks.

 

At AR ALIMENTARE we are aware of the importance of taking all those steps necessary to guarantee the protection of our consumers. The measures we implement, under our own hygiene and safety policy include:

 

·        High standards of hygiene throughout all production processes.

·        High speed freezing of products immediately after preparation.

·        Rigorous control of the freezing temperature (<-18°C) or refrigeration temperature (<+4°C) during production, storage and distribution.

·        Rigorous control of the freezing temperature (<-18°C) or refrigeration temperature (<+4°C) in the cold stores and refrigeration cells.

·        Constant monitoring for possible ‘interruptions’ in the cold chain, also while the goods are being transported.

·        Frequent systematic temperature controls for all products using suitable instruments that are calibrated correctly.

·        Use and maintenance of cold stores, counters and refrigeration cells in accordance with the manufacturer’s instructions.

·        Training and education for personnel and consumers to ensure best practice in the preparation and storage of frozen and refrigerated foods..